Westmalle Tripel. The mother of all Tripels is that produced in the abbey of Westmalle. Launched for the first time in 1934, it is still an icon of the brewing world, both Trappist and non-Trappist, as it has inspired and continues to inspire hundreds of master brewers around the world. 9.5 degrees of elegance, from sight to aftertaste. Famous for its dryness and light body, which have deceived drinkers for generations. An eclectic beer also at the table, thanks to the heterogeneity of flavors and its mastery in cleansing the palate, even after a bite of the richest foods.
Westmalle Tripel. The mother of all Tripels is that produced in the abbey of Westmalle. Launched for the first time in 1934, it is still an icon of the brewing world, both Trappist and non-Trappist, as it has inspired and continues to inspire hundreds of master brewers around the world. 9.5 degrees of elegance, from sight to aftertaste. Famous for its dryness and light body, which have deceived drinkers for generations. An eclectic beer also at the table, thanks to the heterogeneity of flavors and its mastery in cleansing the palate, even after a bite of the richest foods.
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